Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the pan. Cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest while you prepare the sauce.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic as it will turn bitter.
Add the entire can of diced tomatoes, including the juice, to the skillet. Stir in the dried basil and season with salt and pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Slowly pour in the heavy cream while stirring constantly to create a smooth, creamy sauce. Allow the sauce to simmer gently for another 3-4 minutes until it thickens slightly.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the cheese ravioli according to package instructions (usually 3-5 minutes) until they float to the surface. Drain the ravioli and set aside.
Slice the cooked chicken into strips or bite-sized pieces and add them back into the skillet with the sauce. Toss in the cooked ravioli and gently mix to coat everything evenly with the creamy tomato basil sauce. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese before serving.
